Poached Chicken with Ginger-Scallion Oil
Silky poached chicken breast finished with fragrant ginger-scallion oil and a splash of soy. Restaurant-quality texture in under 20 minutes — the essence of Chinese home cooking.
- Total time
- 18 min
- Servings
- 2
- Calories
- 312
- Protein
- 35g
Ingredients
- 2 pieces (about 8 oz each) chicken breast, boneless and skinless
- 2 tbsp, minced ginger, fresh
- 3 stalks, sliced thin (whites and greens separated) scallions
- 3 tbsp soy sauce
- 3 tbsp neutral oil
- 1 tbsp white vinegar
Instructions
- 1
Bring a large pot of salted water to a gentle boil. Submerge chicken, then reduce heat so water barely simmers.
- 2
Poach chicken until cooked through but still tender, about 12–14 minutes. Meat should register 165°F at the thickest part.
- 3
While chicken poaches, heat oil in a small skillet over medium. Add ginger and scallion whites, cook until fragrant, ~60 seconds.
- 4
Pour the hot ginger-oil over scallion greens in a bowl. Whisk in soy sauce and vinegar.
- 5
Remove chicken from water and let rest 1 minute. Slice on the bias into thin pieces.
- 6
Arrange chicken on a plate and drizzle with ginger-scallion oil. Serve immediately at room temperature or chilled.
Tools you’ll need
- large pot
- instant-read thermometer
- small skillet
- knife and cutting board
- small bowl
- serving plate
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